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Sunday, November 23, 2008


Lefse is a traditional Norwegian food that is like a potato tortilla. It is definately one of those foods that it's not Thanksgiving without it. They are time consuming to make, and require special care to make a good one, which is why we only enjoy them once a year. We like to eat lefse spread with butter and sugar then rolling it up. Others like them with fillings like cinnamon, honey, stuffing and turkey, or peanut butter and jelly. This is my mom's (the expert) recipe and instructions.

17 cups Russet potatoes (10#s) *
1 1/2 cups heavy whipping cream
1 cup butter, melted *
2 Tbsp salt
1/2 cup sugar
3 eggs, beaten
8 cups flour
*Use only Russet potatoes and do not substitute margarine for butter.

Peel potatoes and boil in salted water until tender. Drain and rice potatoes while still hot. Measure and put in large container. Add all other ingredients except for the flour and mix by hand or with a spoon. NEVER use a mixer. Let stand in the refrigerator until cold (I usually do this overnight). When mixture is completely cold, mix in the flour only until incorperated - DO NOT overmix. Don't add the flour until you are ready to roll them out. Measure 1/4 cup of dough and roll out into a thin circle on a floured surface. Fry on a hot skillet (450 degreese or medium high heat) until lacey brown. Wipe loose flour from griddle after each lefse is fried and brush flour off the cooked lefse also. Cool lefse slightly before stacking and packaging. I cool on a rack while one is frying, then stack about a dozen and cover them with a paper towel to cool completely. Can be frozen but are best fresh.

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